Burma Baklava - Twisted Turkish Phyllo Pastry with Nuts and Syrup
Burma Baklava
Burma baklava tastes like delicate layers of buttery phyllo pastry wrapped around crunchy nuts, all soaked in fragrant honey syrup. These elegant twisted rolls have a beautiful golden spiral appearance that makes them look like precious jewelry. You should make this impressive dessert because it's surprisingly easier than traditional layered baklava yet delivers the same rich, sweet satisfaction.
Ingredients
Instructions
-
Prepare syrup first
Combine sugar, water, honey, lemon juice, and vanilla in a medium saucepan. Bring to a boil over medium-high heat for 2-3 minutes, then reduce to medium-low heat and simmer for 12-15 minutes until slightly thickened. The syrup should coat the back of a spoon lightly. Do not let it become too thick or it will crystallize.
-
Prepare nut mixture
Roughly chop pistachios and walnuts into small pieces about 3-4mm in size using a sharp knife. Mix the nuts together in a bowl until evenly combined. The pieces should be small enough to roll easily but large enough to provide texture. Do not grind them into powder.
-
Melt butter completely
Melt butter in a small saucepan over low heat for 3-4 minutes until completely liquid and slightly warm. Remove from heat and let cool for 2-3 minutes until just warm to touch. The butter should be liquid but not hot enough to tear the phyllo. Do not let it brown or burn.
-
Prepare phyllo sheets
Carefully unroll phyllo pastry and place on a clean work surface. Cover immediately with a slightly damp kitchen towel to prevent drying. Work with one sheet at a time, keeping the rest covered. The phyllo should remain pliable and not crack. Do not let the sheets dry out or they will become brittle.
-
Brush and fill
Take one phyllo sheet and brush lightly with melted butter using a pastry brush. Sprinkle 2-3 tablespoons of nut mixture along one long edge, leaving 2cm border. The nuts should form an even line about 3cm wide. Do not overfill or the roll will burst during baking.
-
Roll into spirals
Starting from the nut-filled edge, roll the phyllo tightly but gently to form a log. Then coil the log into a spiral shape, tucking the end underneath. Place on a buttered baking tray with the seam side down. The spiral should be compact but not compressed. Do not roll too tightly or the phyllo will tear.
-
Bake until golden
Preheat oven to 180°C and bake the spirals for 25-30 minutes until golden brown and crispy. Brush with remaining butter halfway through baking. The phyllo should be evenly golden and sound crispy when tapped gently. Do not overbake or the nuts will become bitter.
-
Add syrup immediately
Pour the cooled syrup evenly over the hot baklava immediately after removing from oven. The hot pastry will absorb the syrup with a gentle sizzling sound. Let stand for 2-3 hours at room temperature to absorb completely. Do not add syrup to cold baklava as it will not absorb properly.
Tips
Cooking Tips
Keep phyllo sheets covered with a damp towel while working, and brush each sheet thoroughly with butter to prevent cracking and ensure crispy layers.
Alternatives
Replace pistachios with almonds or hazelnuts for different flavors, though pistachios provide the most authentic taste and beautiful green color contrast.
Serving & Storage
Serve at room temperature with Turkish tea or coffee, and store covered at room temperature for up to 5 days - refrigeration will make the phyllo soggy.
Leave a Comment